Italian Antipasti Plate

August 6th, 2011 § 0 comments § permalink

Serves 10


2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup back brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread


Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

Eggs Sardou

June 12th, 2011 § 0 comments § permalink

Serves 4-6


8 poached eggs
8 cooked or canned artichoke bottoms
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 cups cleaned spinach leaves
Salt, pepper and Tabasco sauce to taste
½ cup minced ham
1 tablespoon white vinegar
1 cup Hollandaise Sauce


Rinse artichoke bottoms and place in a saucepot. Cover with 1-inch lightly salted water. (If using fresh artichokes, add juice from half a lemon). Simmer 5 to 10 minutes or until artichokes are tender but not overcooked (fresh artichokes will take longer to cook). While artichokes are cooking, add butter to a warmed pot over medium heat. Add flour and whisk briskly, fully incorporating flour with butter. Let cook for 1 minute, whisking all the while. Whisk in milk. Let mixture come to a gentle boil, then reduce to a simmer, whisking frequently. Let simmer 5 minutes. Add salt, pepper and Tabasco to taste. Stir in spinach leaves, 1 cup at a time, allowing to wilt before adding next cup. Stir in minced ham.

When ready to serve, poach eggs: into a pot of salted boiling water with a tablespoon of white vinegar added, gently break 4 eggs at a time and let simmer until whites are cooked through. Remove carefully with a slotted spoon and let drain on a paper-towel-lined plate. Place two drained artichoke bottoms on each plate. Spoon creamed spinach over artichokes. Place 1 poached egg in each artichoke, and top with a spoonful of Hollandaise Sauce.

Recipe adapted from The Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Artichokes with Lemon Aioli Dip

May 4th, 2011 § 0 comments § permalink


4 globe artichokes
2 lemons
1 recipe lemon aioli (see recipe) or any favorite vinaigrette


Wash the artichokes to remove and grit between the leaves.
Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon to prevent discoloration.
Cook the artichokes in acidulated water, covered for 30 minutes or until the tip of a knife can easily pierce their bases. Turn the artichokes in the water every ten minutes to insure even color.
Drain the artichokes upside down on a towel.
Twist out the tender cone of inner leaves and reserve. Scoop out and discard the hairy inner choke.
Place the artichokes upright and surround with the tender leaves. Fill the centers with aioli and reserve.

Lemon Aioli


½ cup neutral oil, such as grape seed, canola or sunflower
½ cup extra-virgin olive oil
2 garlic cloves, peeled and left whole
1 large egg at room temperatre
1 teaspoon Dijon-style mustard
1 teaspoon salt or to taste
2 tablespoon freshly squeezed lemon juice
Finely grated zest of 1 lemon
Freshly milled black pepper


In a bottle that has an opening small enough so that your thumb will cover the opening (such as a wine of beer bottle) shake together the canola and olive oils to mix. Anchor a heavy mixing bowl to the counter by placing it on top of a lightly damp and coiled kitchen towel.
Using a garlic press, crush the garlic into the mixing bowl. Add the egg, mustard and salt and whisk until smooth.
With one hand dribble the oils drop by drop into the egg mixture while whisking constantly with the other hand. Continue until the egg starts to thicken. Gradually increase the flow of oil until it has been completely incorporated. You will have a thick glossy mayonnaise. Whisk in the lemon juice and zest. Season with salt and pepper. Season with black pepper and additional salt if desired.

Recipe Property of Peter Berley

Baby Artichokes with Lemon Vinaigrette

May 4th, 2011 § 0 comments § permalink

Serves 4


12 baby artichokes, trimmed and halved lengthwise
¼ cup extra-virgin olive oil, plus additional for serving
¼ cup freshly squeezed lemon juice
4 garlic cloves, halved lengthwise
3 sprigs fresh thyme
Coarse sea salt or kosher salt
½ teaspoon whole black peppercorns
Chopped parsley


Combine water, the oil, lemon juice, garlic, thyme, 1 teaspoon salt, and peppercorns in a medium sauce pan.
Add the artichokes and bring to a boil over high heat. Cover the pan, reduce the heat to low and simmer for 15-20 minutes or until tender. Discard the thyme sprigs.
Serve the artichokes drizzled with olive oil, sprinkled with salt, and garnished with chopped parsley.

Recipe Property of Peter Berley

Rustic Artichoke Soup

April 25th, 2011 § 0 comments § permalink

Serves 6


3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley stems, plus 1 tablespoon chopped for garnish
3 tablespoon unsalted butter


In a large soup pot over medium heat, add olive oil. Cook leeks and onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add artichoke hearts, potatoes, and stock. Place bay leaf, thyme and parsley stems in cheesecloth, tie and add to pot. Season with salt and pepper. Increase heat to a simmer and cook for 45 minutes to 1 hour or until ingredients are cooked through and flavors have melted together. Remove herbs in cheese cloth. Puree soup with immersion blender or food processor. Heat soup, and add butter. Taste for salt and serve.

Artichoke Pesto with Parmesan Tortilla Chips

November 30th, 2010 § 0 comments § permalink

Serves 8


For Dip

2 (15-ounce) cans of artichoke hearts, drained
2 cloves garlic, chopped
½ cup fresh basil leaves, chopped
2 tablespoons walnuts, toasted
¼ cup parmesan cheese, grated
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil

For Tortilla Chips

4 whole wheat tortillas, each cut into 8 triangles
Extra-virgin olive oil
Maldon sea salt
¼ cup parmesan cheese


Preheat oven to 450°F.

Place the artichokes, garlic, basil, walnuts, cheese, lemon juice, and zest in food processor. Puree, and slowly pour in oil until blended. Season with salt, and set aside.

Place tortilla triangles on a baking sheet and coat lightly with olive oil and season with salt and a sprinkling of cheese. Bake for 5 to 8 minutes or until toasted. Serve immediately with dip.

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